Duties & Responsibilities
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Demonstrate new cooking techniques and equipment to staff.
- Determine how food should be presented, and create decorative food displays.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
Skills and Competencies
- A minimum of 3 years of experience in kitchen preparation and cooking.
- At least 1 Year experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Be able to reach, bend, stoop and frequently lift up to 20 kg.
- Be able to work in a standing position for long periods of time (up to 9 hours).
Qualifications
- Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
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